French Vanilla Angel Food Cake, grain free

This French Vanilla Angel Food Cake was amazing! Primal with low carb and paleo options. And big hit with the hubby and kids. My daughter proclaimed this one of her very favorite desserts. I had the idea when making the Devilish Angel Food Mini Cakes. They were really yummy and chocolate, but I really do love regular angel food cake. And when a wonderful viewer commented that she wanted a regular, vanilla version too. That was it, it had to happen! And I’m so glad it did.Thank you Denise for helping make this happen! The primal, paleo and low carb versions both came out awesome. Next time I‘m going to make this in a cake pan. As cute as the mini bundt pans are for photos, it is always harder to get the cakes out of the decorative pans. I believe, I need better pans. I’m, however, a little wary of the silicone ones.

Beat egg whites and cream of tartar until stiff peaks form.

Fold egg yolk-coconut batter into stiff egg whites.

Spoon into prepared 9 inch cake pan or mini bundt pan.

Bake at 300 F for about 20 minutes, or until cake is browning on top. Cool, and top with whipped cream or coconut cream and berries.

¼ cup organic heavy cream or for dairy free use coconut cream (coconut cream or canned coconut milk in fridge overnight and scoop out solid cream at top of can), whipped and sweetened to taste with a few drops honey for paleo / primal or use a few drops liquid stevia for low carb version.

Separate the eggs whites and yolks. Put whites in large mixing bowl, being careful not to get any yolk in it. Put yolks in different large mixing bowl and set aside.

Add ¼ tsp cream of tartar to egg whites and use hand mixer or stand mixer on high to whip egg whites. Continue whipping egg whites until stiff peaks form (it takes a few minutes) * see photo above. Set aside.

Add egg yolk-coconut flour batter to the stiff egg whites and fold in with a spatula. Can stir gently, scraping sides a couple times after folding in. Just be careful not mix, and lose the foamy texture * see photo above.

Comments

Hello, I just made this for my husband’s birthday tomorrow and it came out looking like a Torte. Very flat, not at all looking like Angel food cake. I did add the baking powder. I made sure I didn’t mix it so it was still fluffy when I put it in the pan. I have no idea how it will taste tomorrow. I am very nervous about it. I used the 9 in cake pan for it.

Yoli,
A 9 inch pan might be too big, as I used a muffin pan. It will still taste good, just will be spread a bit thin. You could stack it like shortcake I suppose. Probably would need to double the recipe to use the cake pan.
~Stacey

What happens if you sub sour cream for the cream cheese? I have a hard time finding cream cheese that doesn’t have additives, so I generally make my own from greek yogurt but that takes a couple of days. I used to buy a sour cream angel food cake at the grocery store before I went grain free, and I preferred it to the normal angel food cakes.

Liz, thank you for trying this. Yes, mine sunk a little too. Possibly if you add a 1 Tsp baking powder to the batter then it may not. Some people can’t have baking powder, so I leave it out but it may help keep it from sinking in the center.
Stacey~

If you immediately flip the pan upside down on a cooling rack when you get it out of the oven it prevents the sinking and helps it to not stick.
After it cools remove the pan and perfection.
Don’t be afraid of the silicone! It is amazing and has double use as a jello mold or gummie treats if you use real gelatin!